In a soup pot heat the olive oil, bacon & chorizo over medium-low heat until the bacon begins to get crispy. Add the onion, garlic, rosemary & sage. Cook until the onion is translucent, about 6 minutes. Add the water, potato, carrots, celery & beans. Bring to a simmer & cook for 20 minutes is using canned beans or 1 hour is using dried. Beans & potato should be tender. Use a immersion blender or regular blender to process about 2 cups of the soup. Add the pasta & simmer until cooked, about 10 minutes. Test for seasoning & add salt & pepper.

Of course, me being silly, thought you were talking about cranberries. But you know I like pureeing my beans a little. Like when I make minestrone, I puree half the beans to thicken the soup a little.I like that.